https://twohealthykitchens.com/open-faced-tomato-sandwich/
The Best Open-Faced Tomato Sandwich. Yield: 1 sandwich. Prep Time: 3 minutes. Total Time: 3 minutes. With just 4 ingredients and 3 minutes of prep, you'll have the most wonderful Open-Faced Tomato Sandwich! Quick and simple but bursting with summer flavor! • Ready in 30 Minutes or Less • Vegetarian •.

https://www.themediterraneandish.com/open-faced-sandwich-italian-style/
Make the whipped ricotta. Place the ricotta, olive oil, oregano in a small mixing bowl and season with a pinch of salt and pepper. Whip with a fork until fluffy. Build the sandwich. Spread the whipped ricotta cheese on the toasted bread. Top with the basil, tomato, radish, red pepper, Prosciutto, egg, and pistachios.

https://fountainavenuekitchen.com/make-ahead-open-faced-egg-sandwiches/
Instructions. Combine all of the ingredients except the muffins. Cover and store in fridge until ready to use. Mixture will keep 4-5 days. Spread the egg mixture on the toasted muffin halves. In an oven preheated to 400℉, bake for three minutes, and then broil for one minute or until bubbly and golden brown on top.

https://www.simplyrecipes.com/marv-n-joe-tomato-sandwich-recipe-8661485
Preheat the oven on broil or the toaster oven on the toast setting. Place the bread on a baking sheet. Spread the garlic butter on each half or slice. If you don't have garlic butter, spread with butter and sprinkle with garlic salt. Add a slice of tomato to each piece, then drizzle each tomato with the vinegar and olive oil.

https://www.simplyrecipes.com/one-ingredient-upgrade-tomato-sandwiches-8643260
I keep my tomato sandwiches simple. I spread mayonnaise, preferably Kewpie mayo, over two slices of toasted sourdough bread. Since fresh tomatoes are wet, toasting the bread first dries it up, providing a nice contrasting crunch. Then, I slice my fresh tomatoes crosswise (this is just a matter of preference in sliced tomato aesthetics).

https://food52.com/recipes/77654-the-ultimate-tomato-sandwich-with-jammy-eggs-herby-mayo
Directions. Set a pot of water over high heat. Once it reaches a rolling boil, gently add two eggs. Let them boil for six minutes exactly. Meanwhile, fill a bowl with ice and a large splash of cold water, and place it nearby. After six minutes, transfer the eggs to this ice bath. Make the herb mayonnaise. In a bowl, whisk together the egg yolk

https://chefjulieyoon.com/2015/03/poached-egg-sandwiches-open-faced/
In a skillet, fill it almost to the rim with water. Add vinegar and 1 teaspoon salt and bring to a rapid rolling boil. Meanwhile, crack eggs into 2 teacups (2 eggs in each), making sure not to pop the yolks. Reduce water to a simmer. Immediately lower rims of teacups into water and gently tip eggs into skillet simultaneously.

https://www.skinnytaste.com/egg-tomato-and-scallion-sandwich/
Ingredients. 100 calorie sandwich roll, deli thin flats, Martin potato rolls, etc. 1 tbsp chopped scallions. 1 large Hard Boiled Egg, sliced. 1 tbsp light mayonnaise. 1 thick slice ripe tomato. salt and fresh cracked pepper to taste.

https://www.myrecipes.com/recipe/egg-tomato-open-faced-sandwiches
Heat oil in a large nonstick skillet over medium-high heat. Crack eggs into pan; cook 1 1/2 minutes. Cover and cook 1 minute or until whites are just set. Remove from heat. Spread hummus evenly over bread slices; top with lettuce, tomato, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

https://nutritioninthekitch.com/sundried-tomato-spinach-egg-grilled-parmesan-gf-option/
Enjoy! Notes. Nutritional facts calculated using Silver Hills Little Big Bread - this bread is 55 calories per slice (about half the amount of a typical slice of bread). Love the stuff! Nutritional Information. Serving size: 1 Calories: 269 kal Fat: 12g Carbohydrates: 25g Sugar: 3g Fiber: 6g Protein: 20g.

https://www.tastingtable.com/1421736/egg-sandwich-never-throw-out-tomato-seeds/
TikTok foodie @foodiefriendamanda posted a video illustrating a clever way to use tomato seeds in an egg sandwich by making a tomato and egg omelet. To recreate her recipe, add the pulpy seedy

https://www.smells-like-home.com/2012/03/spinach-feta-and-sundried-tomato-egg-sandwiches/
Add spinach and cook until wilted; stir in the sun-dried tomatoes and heat through, about 2 minutes. Stir the eggs into the spinach and sun-dried tomatoes and add the garlic powder, oregano, and a little black pepper. Using a silicone spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta.

https://fluentfoodie.com/mater-sandwich-heirloom-tomato-sandwich/
Directions. Toast the bread. Remove from toaster and coat the slices with mayo. Take a hearty slice of the Heirloom tomato (or many slices!) and place it onto a slice of bread. Add salt, pepper and balsamic glaze. Top the tomato slice with the second piece of bread. Serve and enjoy!

https://www.fannetasticfood.com/caprese-scrambled-egg-sandwich/
Drizzle olive oil in a skillet over medium-low heat. Pour in eggs. Slowly cook the eggs, stirring occasionally, until cooked through but still soft. Use a spatula to fold them into a square. Place spinach on a piece of bread. Add scrambled eggs on top. Add tomato slices, mozzarella slices, and fresh basil.

https://bevcooks.com/2015/07/open-faced-heirloom-tomato-sandwiches/
What it took for 6 sandwiches: * 3 large heirloom tomatoes, cut into 1/2-inch slices, and then in half, crosswise (red, yellow, orange, whatever you find!) In a food processor, combine the mayo and basil. Pulse until blended and smooth. Spread the basil dressing over each slice of grainy toast.

https://www.lordbyronskitchen.com/toasted-tomato-sandwich/
Published: July 12, 2021. There is nothing in the world as delicious as a Toasted Tomato Sandwich prepared with locally grown, in-season, fresh tomatoes. It's a classic, and one that many of us can remember from the summers of our childhood. This version is simple and easy, but with a few surprise ingredients to increase the yum factor.

https://www.sadieskitchentable.com/open-faced-egg-mushroom-croissant-sandwich-tomato-feta-salsa/
Remove from the heat and season with salt and pepper. Add another tablespoon of oil to the pan and fry the eggs for 2 minutes or until the whites are cooked through and the yolk is still runny. Season with salt and pepper. Top each half of the croissant with half the mushrooms, a fried egg and half of the tomato salsa each. Grate some fresh

https://www.crunchtimekitchen.com/egg-and-tomato-sandwich/
For sandwich: Mash together cream cheese with sriracha and a big pinch of salt and pepper. Toast roll. Add a smear of mayo to the bottom of the roll and top with tomato slices. Smear other half of roll with cream cheese spread and sprinkle on chopped scallions. Add a sliced egg to each sandwich and press together.

https://moorlandseater.com/smorrebrod-danish-style-open-sandwiches/
FISH. Top the buttered bread with thinly sliced cucumber, tomato or cold potato plus: marinated herring in cream sauce or freshly fried herring. smoked eel and horseradish flavoured mayo or whipped cream. anchovy fillets and sliced boiled egg. sardines with tomato sauce. crab, hard-boiled egg and asparagus.

https://www.msn.com/en-us/foodanddrink/recipes/give-your-egg-sandwich-an-italian-twist-and-add-tomato-sauce/ar-BB1p7jXS
One of the best riffs on it is adding tomato sauce into the mix which instantly puts this simple dish up there with other egg sandwich greats like the Japanese 7-Eleven's egg sandwiches.However

https://piledplates.com/can-you-make-sandwiches-the-night-before-6-crucial-tips/
Egg Salad Sandwich. Just boil some eggs, peel them, and chop them. Add mayonnaise, a little cream, salt pepper, and if you feel extra fancy, you can shredded cheddar cheese and paprika. Mix it up, and store it in small airtight containers along with your bread. Pack them up for the next day, and you are good to go.

https://food52.com/recipes/75496-dutch-ham-gouda-and-egg-sandwich-uitsmijter
Preheat oven to 350° F. In a frying pan on high, heat oil. Crack egg (s) into pan. Once the whites begin to turn opaque, about 30 seconds, put pan into oven and turn off heat. Set a timer for 5 minutes. Meanwhile, butter both slices of bread, and spread mustard on 1 slice. Pile cheese, ham, and tomato slices on bread.

https://wonkypie.com/egg-spinach-tomato-sandwich-recipe-noom/
Set muffin half on a toaster ovenpan. Top with spinach and tomato. Lay egg slices in an overlapping spiral. Dollop on the mayo and swirl to partially cover egg slices. Sprinkle seasoning to taste. Place under broiler for 2-3 minutes (watch closely!) until mayo is lightly browned.

https://natashaskitchen.com/open-faced-eggplant-and-tomato-sandwiches/
Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven. Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil. Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom.